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| Quantity: | |
|---|---|
Shanghai Juheng
Mode | JH1902 |
| Dimension | 31118*1550*1648 (mm) |
Capacity | 5500-8600pcs/h |
Power specification | 380V, 50HZ, 3PH, 21KW |
Material | SUS304, PE, Aluminum Alloy |
Finished product | Frozen |
The Scallion Pancake Production Line from Shanghai Juheng is a fully automated dough processing system specifically engineered to produce traditional Chinese scallion pancakes (Cong You Bing) and green onion flatbreads at industrial scale. Unlike standard flatbread lines, this system incorporates specialized scallion dough rolling, filling, and spiral layering technology that replicates the hand‑crafted process—green onions are rolled directly into the dough structure, not merely scattered on the surface, delivering a uniform onion distribution and authentic layered texture in every batch.
The line transforms pre‑mixed dough and prepared scallions into raw, frozen dough embryos ready for retail, foodservice, or export. All food‑contact surfaces are SUS304 stainless steel, meeting international hygiene standards.
Production Flow – Complete Process with Relaxation Stages
The line accepts pre‑mixed dough prepared in a separate offline mixer. The dough is loaded into the hopper after a short gluten‑relaxation rest.
Stage 1: Multi‑Stage Sheeting
The dough passes through a series of sheeting rollers, gradually reduced from a thick block to a uniform, moderately thin dough sheet. The sheet width is adjusted to match the target pancake size.
Stage 2: Oil Brushing & Scallion Sprinkling
The dough sheet moves under a precision oil applicator (dual‑sided), followed immediately by the scallion feeder, which uniformly distributes chopped green onions across the oiled surface.
Stage 3: First Relaxation – Multi‑Tier Conveyor (Several Minutes)
The oiled and scallion‑covered dough sheet enters a multi‑tier relaxation conveyor. This enclosed system transports the dough through multiple tiers, providing several minutes of controlled resting time (adjustable via PLC). During this stage, the gluten network relaxes after the mechanical stress of sheeting and stretching – reducing elasticity and making the dough more extensible. The multi‑tier design saves floor space while delivering the necessary rest time.
Stage 4: Rolling into a Dough Log
The relaxed dough sheet is guided into a mechanical rolling unit that wraps the dough tightly around itself, forming a continuous filled dough log. This step traps scallion pieces between thin layers of dough.
Stage 5: Manual Rack Resting – Extended Relaxation
Operators transfer the dough logs from the line onto layer racks. The logs rest on these racks for approximately 40 minutes. This extended relaxation period allows internal stresses built up during rolling to fully dissipate. This is the critical step that prevents excessive disc shrinkage during final pressing. Without this long rest, the pressed discs would contract significantly, reducing diameter, increasing thickness, and producing a dense, tough texture.
Stage 6: Final Pressing
After the resting period, operators feed the relaxed dough logs into pressing unit, which flattens each portion into a uniform scallion pancake embryo at the specified disc diameter and thickness. Because the dough has been properly relaxed, the pressed discs maintain their shape with minimal shrinkage.
Stage 7: Freezing & Output
The finished raw scallion pancake discs are conveyed directly to an optional downstream freezer (spiral, tunnel or storage) for rapid freezing, then interleaved, stacked, and packaged. The line outputs a ready‑to‑freeze product – no proofing, no baking, no additional handling.
Adaptive Equipment Configuration: The line integrates a modular scallion application unit capable of handling diverse scallion formats. Clients can specify scallion particle size, moisture content, and distribution density to match their brand’s signature recipe. The system ensures even scallion dispersion across each dough sheet, preventing clumping and guaranteeing a balanced flavor profile in every bite.
Multi-Stage Sheeting: The line employs a series of rollers and coiling mechanisms to create the pancake’s characteristic flaky layers, enhancing texture and mouthfeel. Clients can choose from standard round, square with adjustable thickness settings to suit regional
Enhanced Product Innovation & Menu Diversification
Experimental Ingredient Integration: Beyond scallions, the line’s dispensing system can be adapted to incorporate alternative fillings (e.g., cheese, herbs, spices, or even sweet ingredients like cinnamon sugar), enabling brands to launch limited-edition or seasonal variants without significant equipment overhauls.
Ideal for mass production of frozen or fresh scallion pancake for retail, grocery stores, and foodservice providers. The line’s high capacity and full-process automation enable factories to meet large-market demands and strict quality standards, supporting nationwide or international distribution.
Provides standardized dough and scallion pancake production for restaurant chains with multiple locations. The line ensures every dough round and finished scallion pancake has the same size, thickness, and texture across all outlets, maintaining brand consistency and customer loyalty. It can also be customized to match chain-specific recipes (e.g., signature crusts).
Offers a stable, high-quality production line for food export enterprises. The line’s ability to adhere to international food safety standards (via SUS304 stainless steel construction and automated quality control) and produce large volumes makes it suitable for meeting the demands of global markets, from Europe to Asia.
About 3 months, depending on the specific solution.
How long is the warranty period?
1-year warranty.
